Duck-Free Rice
A comforting baked rice dish with pleurotus mushrooms and plant chorizo, aromatic and hearty
INGREDIENTS
- 400 g Steamed rice
- 500 g Pleurotus mushrooms
- 140 g Plant chorizo
- 50 ml Red wine
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 1 tbsp Soy sauce
- 500 ml Vegetable stock
- 500 ml Water
- 2 leaves Bay leaf
- Smoked sweet paprika, to taste
- Black pepper, to taste
- Olive oil, to taste
- Salt, to taste
INSTRUCTIONS
- 1 Cut the plant chorizo in two equal halves and set one aside. Slice the other half, then halve the slices so they form half-moon shapes.
- 2 In a saucepan, combine the sliced chorizo, vegetable stock, red wine, bay leaves, smoked sweet paprika, black pepper and soy sauce. Cover with water and, once it starts to boil, cover and simmer for about 10 minutes. Then set aside. Remove the chorizo and bay leaves and set them aside. Keep the broth in the pan and set aside.
- 3 In another pan, heat the olive oil. Add the onion and sauté for 2 minutes.
- 4 Add the garlic and the bay leaf (removed from the broth) and sauté.
- 5 Slice the mushrooms into strips or shred them. Add them and let reduce. Then stir in the chorizo pieces (removed from the broth).
- 6 Season with salt and pepper and cook for 5 minutes.
- 7 Place the broth pan over the heat. When it begins to boil, add the rice. Season with salt to taste and cook briefly, but not fully, as it will finish in the oven.
- 8 Stir the mushrooms into the rice and transfer everything to a baking tray.
- 9 Slice the remaining chorizo into rounds and scatter them over the rice.
- 10 Bake at 200°C for about 20 minutes, until golden.
